Rosa Marina Salad

Ingredients

• 1 cup Rosa Marina (red quinoa)
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• 1/2 red onion, finely chopped
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1/2 cup feta cheese, crumbled (optional for vegan version)
• Salt and pepper to taste
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (for vegan version)

Instructions

1. Rinse the Rosa Marina under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) and bring to a boil.
2. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy. Remove from heat and let it sit covered for 5 minutes.
3. Fluff the quinoa with a fork and allow it to cool completely.
4. While the quinoa is cooling, chop the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint into bite-sized pieces. Set aside.
5. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and honey (or maple syrup). Season with salt and pepper to taste.
6. In a large mixing bowl, combine the cooled quinoa, chopped vegetables, and fresh herbs. Drizzle the dressing over the top and toss gently to combine.
7. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as needed.
8. Transfer the Rosa Marina Salad to a serving platter or individual bowls. If desired, sprinkle the top with crumbled feta cheese for added flavor. Enjoy chilled or at room temperature.